roasted cauliflower soup

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons evoo
3 cups chicken broth
1 cup water
1 teaspoon finely chopped thyme leaves
1 bay leaf
2 cups heavy cream ( 1/2&1/2)

preheat oven to 425

cut cauliflower in florets(about 10 cups). in large baking sheet?pan toss cauliflower,garlic,and shallots with oil and roast in middle of oven for 30 mins or until golden.

in a 4qt. pot, simmer broth, water, roasted cauliflower mixture, and herbs for 30 mins or until tender,. Discard bay leaf and in blender, or immersion blender, puree soup until smooth. transfer to pot and stir in cream and salt and pepper to taste. Heat until warmed through.